Description
A quick and flavorful peanut butter chicken dish featuring tender chicken simmered in a creamy coconut peanut sauce with a hint of spice. Perfect for a comforting yet restaurant-quality meal in just 30 minutes.
Ingredients
1 cup unsweetened coconut milk – full fat
⅓ cup natural peanut butter
2 tbsp low sodium soy sauce
1 tbsp fish sauce
2 tbsp Thai red curry paste
½ tsp turmeric
1 tbsp sesame oil
1 tsp honey
juice from ½ lime
2 small chicken fillets
4 garlic cloves – minced
1 tbsp grated ginger
3 tbsp peanut oil – or vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp crushed red pepper flakes
½ cup low sodium chicken broth
toasted cashew nuts – or peanuts, for serving
fresh cilantro – for serving
chopped scallions – for serving
Instructions
- In a large bowl, whisk together coconut milk, peanut butter, soy sauce, fish sauce, Thai red curry paste, turmeric, sesame oil, honey, and lime juice until smooth.
- Add the chicken fillets and coat well in the sauce. Set aside.
- Heat peanut oil in a skillet over medium heat. Remove chicken from the sauce and cook for 4–5 minutes per side until browned and cooked through. Transfer to a plate and cover loosely.
- In the same skillet, sauté garlic, ginger, cumin, coriander, and crushed red pepper flakes over low heat for about 2 minutes until fragrant.
- Pour in the reserved peanut sauce and bring to a gentle simmer. Add chicken broth and cook for about 5 minutes until slightly thickened.
- Return the chicken to the skillet and simmer for another 5 minutes until heated through.
- Serve topped with toasted nuts, cilantro, and scallions. Enjoy with rice or naan.
Notes
Use chicken thighs instead of fillets for a richer and juicier result.
Adjust spice level by reducing curry paste or red pepper flakes.
Add vegetables like bell peppers, snap peas, or spinach for extra texture and nutrition.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently with a splash of broth or coconut milk to loosen the sauce.
The sauce can be made up to 2 days in advance and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
